Description
Indulge in this velvety Creamy Butternut Squash Soup, a perfect blend of earthy roasted squash and warming autumn spices. This restaurant-quality meal is incredibly easy to prepare, making it an ideal choice for cozy weeknight dinners or festive fall gatherings. With a rich, smooth texture and a savory crunch from crispy turkey bacon, it is the ultimate comfort food for the season. This recipe is also perfect for meal prep, as it stores and freezes beautifully for busy days.
Ingredients
2 lbs butternut squash, peeled and cubed
1 large yellow onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream (or coconut milk for dairy-free)
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
4 strips turkey bacon, crisped and crumbled
2 tbsp olive oil
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed butternut squash, nutmeg, and cinnamon, stirring to coat the squash in the spices.
Pour in the vegetable broth, bring to a boil, then reduce heat to low.
Cover and simmer for 20-25 minutes until the squash is fork-tender.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and season with salt and pepper to taste.
Ladle into bowls and garnish with crumbled turkey bacon before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If you do not have turkey bacon, smoked chicken slices or toasted pumpkin seeds make excellent crunchy alternatives.
- Prep Time: 15
- Cook Time: 35
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg